Rostige Ritter mit Weinsoße (Rusty knights with wine sauce)
Wine sauce:
Boil the wine and add sugar, if you like. Mix pudding powder with wine and cook. Add 2 egg yolks. Beat albumen into froth and add to the sauce.
Rusty Knight:
Divide the buns. Rub off the crust of them and put them aside. Let the buns soak with milk, sugar and eggs for one night. The milk should cover the buns completely. Squeeze the buns on the following day, roll them in the breadcrumbs and fry them in a hot oil until they are light brown.
Spread cinnamon and sugar on top and serve with wine sauce.
Ingredients for 4 persons
Wine sauce:
1l white wine (dry or semi-dry Riesling)
1 pack of cream pudding
3 eggs
Sugar
Rusty Knight:
8 buns
Milk
3 eggs
Sugar